Indian Food: Wooing your culinary senses
Sanjeev Kapoor’s Signature now in the Middle East
Arabs are known for their timeless attachment to Indian food and its popularity landed Chicken Tikka Masala to become a true British national dish. But apart from its massive appeal, the euphoric claim attached to Indian food stems from the basics.
Chef Akshay Nayyar describes the penchant for Indian food with his vast experience and association with Middle Eastern guests who can dine at Indian Master Chef Sanjeev Kapoor’s Signature in Melia Dubai. He said Indian food in particular is quite famous in this part of the world due to its rich flavors and the royal Moghlai influence. It is also quite popular amongst Arabs and Westerners. It is amongst one of those cuisines that have traveled to almost every corner of the world.
“I started my career in 2008. I was just a Management Trainee back then. I finally moved to Dubai and started as Chef De Cuisine for Signature by Sanjeev Kapoor. Under the guidance of Chef Kapoor, I got involved with Signature’s kitchen operations, including the restaurant’s innovative grill room and interactive Chef’s Table. Since then, I got promoted as Executive Chef of the Melia Dubai. I love to work with fresh seafood, experiment with different cooking techniques and sauces,” he told Saudi Gazette.
With an intimate background, Signature welcomes its guests to a dark yet lively setting aroused by rollicking Indian music. The name engineers a setting that brands the restaurant as a high-end indulgence park up. But you are ready to invest in a meal that stems from the Sanjeev prodigy. Poppadums, chaat — Indian snacks are served as you are welcomed by an attentive staff.
But more often than not, most trusted names always satisfy but nothing to write home about. Here’s where the Master Chef takes it to the next level. Dal Makhani (black lentils cooked in spices and butter) with galouti kebab (a special delicacy available only in a few cities in India) perhaps the softest and easiest to melt in your mouth delicacy are eye-openers.
By this time you are sold. The Chef introduced a prawn curry served inside a warm coconut, to keep the contents warm and for that sweet tingy flavor of South India served with roti and naan (Indian breads). Even their Kulfi is a fusion you need to experience. The regular creamy Indian ice cream with pistachio (kulfi), transforms into an Electric kulfi at Signature.
“All the dishes in Signature will have a fine and innovative touch just the way. Signature is now three years old and I say this with great pride as I call it my baby. Right from the designing of the restaurant, kitchen and up until today, I have put all my efforts and creativity into this place. Chef Kapoor has always been a mentor and we brain-stormed hard to come up with delicacies that redefine Indian food but would still be authentic at the same time.”
The must haves as per Chef Akshay and rightly so, are Galouti Naan, Biryani, Stone grilled Lamb, Nadru ki chaat and Dum Nariyali prawns.